How to make farmhouse rice crust

Rice crust is a kind of food that many people like to eat. It is very nutritious to make it yourself. For example, farmer's rice crust is a very good food. It is different from what we buy in supermarkets. Farmer's rice crust is green food and will not cause harm to the body. It not only has a good effect in promoting appetite, but also has a good effect in helping digestion and tastes delicious.

Sweet Potato Crispy Rice

It is a flavor snack made from fresh sweet potatoes and high-quality glutinous rice. It is sweet, crispy and delicious, and is loved by people in both urban and rural areas. The preparation method is as follows: 1. Raw material selection: select 10 portions of sweet potatoes that are fresh, without mechanical damage and high in dry matter, cut off the roots and stems, and wash with water. Choose 1 portion of sticky glutinous rice, wash it with water, soak it for 30 minutes and drain it. ⒉ Steaming: Put sweet potatoes and glutinous rice into the pot separately and add water. Steam over high heat until cooked through and set aside. ⒊ Mash: Pour the cooked sweet potatoes and glutinous rice into a wooden barrel while they are still hot, and quickly mash them into a paste with a large wooden stick or a wine bottle. At the same time, add a small amount of concentrated sugar water to increase sweetness and flavor. ⒋ Apply mud: Take a clean sheet and spread it flat on the drying mat, and press down the four corners with heavy objects. Then slowly pour the evenly mixed mud paste onto the bed sheet and quickly press and spread it evenly with a plastering boring tool (clean and disinfect). The thinner you apply it, the better. Then sprinkle a layer of sesame seeds on the smoothed paste. 5. Drying: Two people lift the two corners of the sheet respectively, gently place it on a bamboo pole and place it in a cool and ventilated place to dry to prevent it from drying out and cracking due to direct sunlight. Then lay the dried sheet face down on a drying mat, soak the sheet with a wet towel, quickly peel off the potato skins piece by piece, dry them in the sun or oven to prevent mildew, and cut them into various shapes of 3.6×6.6 (cm) square with scissors and store them. ⒍Frying: Fry the dried potato peels in vegetable oil at 140-160℃ for 3-5 seconds. When the surface of the potato peels gradually turns yellow but not burnt, take them out and drain the oil. This is the finished product. Dried potato skins can be fried and eaten anytime. ⒎ Storage: The inner package should be sealed in a composite plastic bag and placed in a low temperature and dry place. Or place it in a small-mouthed container and plug it tightly with cloth. The shelf life of sweet potato rice crust at room temperature is 6 months.

Rice Crust [Ingredients]: japonica rice, tea, refined vegetable oil, lard, starch, and salt. [Technology flow]: Raw material selection → washing → soaking (adding tea leaves) → steaming → cooling → mixing → rolling → slicing → frying → draining → packaging [Operation points]: ⒈ Raw material selection: Use high-quality japonica rice as the raw material, screen and remove impurities, and then wash it clean. ⒉Tea juice extraction: Extract tea juice for soaking rice and cooked rice. Brew an appropriate amount of tea powder that has passed 120 mesh* with boiling water for 10 minutes, then filter, repeat this operation 3 times, mix the filtrate, add an appropriate amount of color preservative and set aside, and keep the tea residue until the rice is cooked. ⒊ Soaking rice: The purpose of soaking rice is to allow the rice grains to fully absorb water so that the rice can be fully gelatinized and cooked during steaming. The rice is soaked until the rice grains are plump and the moisture content is about 30%. The soaking time is usually 30 to 45 minutes. Tea juice is used for soaking.